Description
Want to make the crispy Thai Chicken Cashew Stir-Fry you always get at your favorite Asian restaurant? Try this recipe today, and you will always want to make it at home!
Ingredients
Scale
- 3 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 green onions, cut into 2-inch pieces
- 1 small white onion, cut into strips
- 5 fresh garlic cloves, minced
- 2–3 Thai dried chili peppers, cut into 1-in pieces, more or none depending on spice preference
- 1 cup cashews
- 1/4 cup to 1 cup or more corn starch
- 2 cups frying oil
- 1/4 cup oyster sauce
- 1/4 cup Thai light soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
Instructions
- Dredge the chicken in the corn starch until all the pieces look white-ish and place in a bowl. I don’t ever measure and just add until it seems like I must be adding too much, but then it’s perfect.
- Warm the oil in a wok over medium-high until small bubbles start to rise if you place a cashew in it.
- Once the oil is warm, put in the cashews and fry for about a minute until they are a golden brown. Be careful because if the oil is too hot you can blacken them in 2 seconds, which I learned the hard way.
- Place the cashews on a paper towel lined baking sheet.
- Fry the chili peppers next for about a minute, and place on the baking sheet too.
- Next, add the chicken, putting in one piece at a time to make sure they don’t all stick together.
- Try to resist pushing it around too much, and wait until it hits a golden brown and place on the baking sheet. It should only take a few minutes since it’s cut into such small, thin pieces.
- Once all the chicken is fried, take out most of the oil and leave a few tablespoons of it in the wok.
- Place it on high heat, and add the onions, garlic and red peppers. Stir-fry until the onion is translucent and the red peppers softened.
- Turn off the heat.
- Mix the oyster sauce, light soy sauce, brown sugar and water in a bowl. Add the sauce at the end once the heat is off, along with the green onions. Mix it all up until every bite has some sauce on it.
- Serve immediately with jasmine rice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes